Curry Chicken Breasts with Chickpeas and Spinach
Curry Chicken Breasts with Chickpeas and Spinach
This New York Times recipe makes for an easy meal
Ingredients
- 1/4 cup flour
- 4 6 oz boneless, skinless chicken breasts pounded 1/2 inches thick
- Kosher salt and black pepper
- 1/4 cup canola oil
- 2 tbsp Madras curry powder
- 1 15 oz. can chickpeas, rinsed
- 2 tbsp unsalted butter
- 1 tbsp lime juice, plus wedges for serving
- 4 cups baby spinach
- chopped fresh cilantro or parsley (optional)
Instructions
- Place chicken breast pieces between sheets of plastic wrap and pound them to 1/2 inches thick.
- Place flour on a plate. Season chicken breasts with salt and pepper, then lightly dredge them in flour until coated.
- In a large non-stick skillet over medium heat, add 1 tbsp oil. When shimmering, add the chicken cutlets and cook until golden and cooked through. About 3 minutes per side. Transfer the cutlets to a plate.
- Add remaining 2 tbsp. oil to the skillet, then the chickpeas and curry powder. Season with salt & pepper and cook, stirring frequently, until they are golden and starting to pop, about 3-4 minutes. Add the butter, lime juice, and spinach and saute just until the spinach starts to wilt. Spoon chickpea/spinach mixture over the chicken. Top with chopped cilantro or parsley. Serve with lime wedges.
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